Chickpea Indian Bowl

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Butter

  Unsalted

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Curry powder

  Spices

  1 tbsp or 6g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Ginger

  Spices, ground

  ¼ tsp or 0.5g

• Coriander seed

  Spices

  ¼ tsp or 0.4g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ⅓ cup or 800g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Half and half cream

  Fluid

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Make rice: In a small saucepan, bring 2 cups of water, 1 tbsp butter, and a dash of salt to a boil. Stir in 1 cup basmati rice. Cover and turn heat to medium-low. Cook for about 10-12 minutes or until liquid is absorbed. Remove from heat, keep lid on, and continue steaming until serving.
2. Make sauce: In a large skillet, heat 1/2 cup olive oil until warm. Add in 1 chopped onion and 3 cloves minced garlic, sautéing until translucent, about 5 minutes. Season with a dash of salt.
3. Stir in 1 tbsp curry powder, 1/2 tsp ground cumin, 1/2 tsp cinnamon, 1/4 tsp ground ginger, and 1/4 tsp coriander seed and toast for about 1 minute.
4. Add in 3 1/3 cups diced tomatoes, 15 oz chickpeas, and 2 tbsp half and half. Season with salt to taste. Cook for another 15 minutes or so to allow flavors to develop. Taste and adjust seasonings if necessary.
5. Serve chickpeas over rice.

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